SUFGANIYOT
Sufganiyot are believed to have first come from Spain, adapted from a similar treat, the sopaipilla. Others say the sopaipilla was borrowed from the Jews. Either way, as a tradition, doughnuts are an easy one to adopt, especially with this easy sufganiyot recipe. -David Feder, Buffalo Grove, Illinois
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, mix the whole wheat flour, yeast, cloves and 1-1/4 cups all-purpose flour. In a small saucepan, heat the water, honey and oil to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add egg and vanilla; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; roll dough to 1/4-in. thickness. Cut with a floured 2-in. biscuit cutter., In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 45 seconds on each side or until golden brown. Drain on paper towels., Cut a small hole in the tip of a pastry bag or in a corner of a resealable bag; insert a small tip. Fill bag with preserves., With a small knife, pierce a hole into the side of each doughnut; fill with preserves. Dust with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 133 calories, Fat 4g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 5mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
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ferdi marku
[email protected]Overall, I was happy with this recipe. The sufganiyot were light and fluffy, and the filling was delicious. I would definitely make them again.
Jose Chic
[email protected]These sufganiyot were a bit too sweet for my taste, but they were still good.
DXRIDOY DXRIDOY
[email protected]Easy and delicious!
Sabrina Bruce
[email protected]Will make again!
gabriei saiso
[email protected]A keeper!
jacob goachee
[email protected]Perfect for Hanukkah!
Hok Bob
[email protected]So good!
Gabriel Ritchie
[email protected]These sufganiyot were amazing! I will definitely be making them again.
kOKo*-*
koko*-*@aol.comDon't waste your time with this recipe.
Marlin Jones
[email protected]Worst sufganiyot ever!
Tanvir Mia chapali
[email protected]These sufganiyot were a disappointment. The dough was tough and the filling was bland. I won't be making these again.
Fantos Gesella
[email protected]These sufganiyot were a bit dry, but the flavor was good. I think I would add more liquid to the dough next time.
Tous eef
[email protected]These sufganiyot were a bit too sweet for my taste, but they were still good. The dough was light and fluffy, and the filling was creamy and flavorful.
Hayashad Pangalaga
[email protected]I'm not a huge fan of jelly donuts, but these sufganiyot were actually really good. The dough was light and fluffy, and the jelly filling was sweet and tart. I would definitely make these again.
Steven Pollin
[email protected]These sufganiyot were a bit more work than I expected, but they were definitely worth it. They were so light and airy, and the filling was perfectly sweet and creamy. I will definitely be making these again.
Gurash Tamang
[email protected]I've made sufganiyot many times before, but this recipe is by far the best. The dough was easy to work with and the sufganiyot turned out perfectly golden brown. I filled them with a variety of jams and they were all delicious.
Beth Ellis
[email protected]These sufganiyot were a hit at my Hanukkah party! They were light and fluffy, with a perfectly crispy exterior. I used a variety of fillings, including traditional jelly and cream cheese, as well as more unique flavors like Nutella and dulce de leche